Friday, January 20, 2012

Chicken Alfredo Roll-ups

Let’s mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce. But, if you know me, you know I just CAN’T stand pre-made alfredo. Ew. Ew. EEW. I put my yum-o garlic alfredo sauce at the end of this recipe, just in case you share in my disdain! Oooo...and if you served these Divine Breadsticks with the roll-ups...you would be famous:)Chicken Alfredo Roll-upsPrintable Version9 lasagna noodles2 ½ cups alfredo sauce (optional homemade recipe below)2 cups cooked, shredded chickenoreganogarlic salt3 cups shredded Mozzarella, or cheese of your choiceSpray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.Serves 3, 3 roll-ups eachRecipe highly adapted from Artsyfartsymama.blogspot.comThe Best Garlic Alfredo SaucePrintable Version½ cup butter2 ounces cream cheese2 cups heavy cream (or substitute half and half)2 teaspoon garlic powder½ tsp. fresh minced garlicsalt and freshly ground black pepper½ tsp dried oregano⅔ cup parmesan cheeseIn a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.Makes 2 ½ cups Recipe from Momma!

104 comments:

This looks DELICIOUS, Chelsea and Cody! I hope you don't mind my asking: Can you join Pinterest and 'Pin' your delicious recipes???!! Please email me, and I will send you an invite (or you can ever go there yourself to join: www.Pinterest. com) --And did you ever think of putting up a "Followers" box on your right-hand side bar? I became a Follower of your blog(s) by going to the tippee-top 'follower' button and clicking on, but it would be easier for others to follow you if you had the button on your side bar. Well, hope you don't mind my thoughts. Hey, just ask my son, I'm annoying with giving 'unsolicited advice.' :)Just be grateful to God that I'm not your mother-in-law, right?? ;)Best,Gloriaemail: gloria(dot)vincent(at)yahoo(dot)com

Gloria- Thanks for your thoughts! I have lots of followers already, but I would love more! I added a "email for followers" link. Go ahead and put your information there, and you will start getting updates emailed to you! There is also a follow button on the upper left hand side of the top bar. As for pinterest, I am actually on there, and I do try and pin my recipes. Feel free to pin them on your board as well. I am obsessed with that site! You are so sweet to follow my blogs, thanks for your comments!

I made your chicken alfredo roll-ups for Sunday dinner and they were amazing. I used the recipe for homemade Alfredo....FANTASTIC!!!

I just had some leftovers for lunch and I have to say they are even tastier leftover. My husband spiced his up a bit with red peeper flakes and thought they would be good with a bit of prosciutto as well. This recipe is a keeper at our house!

These were very, very good. Your instructions don't mention when to add the oregano to the sauce so I put it in with the salt and pepper. I also forgot the oregano and garlic salt on the roll ups themselves, but we didn't really miss it. Personally, this will feed more than three. Three lasagna noodles are almost 60 carbs and they are so well stuffed, I could only eat one! We only had a side salad to go with it. One question: I had trouble with my bitter separating out of the homemade sauce; any tips? Thanks again...we loved it and I have lunch for tomorrow!

found this recipe on pinterest today and just had to try it. let me tell you when i was cooking your recipe for the Alfredo sauce i knew it was going to be good. i am VERY picky about alfredo sauce and yours is AWESOME!!! my husband and i made it together and i could not wait til it came out of the oven. it was worth the wait and now we are going to try it a lot of other ways now too. we both agree that it will be with shrimp or chicken also. THANK YOU!! so much. oh my 9 said the sauce was the bomb..

These were absolutely scrumptious!!! I agree with one of the other comments - it will serve more than 3, unless all of the tiny samples and taste tests I did while prepping these filled me up and made me too full after just 1.5 rolls! I think one or two with a salad and a roll is a PERFECT, very impressive yet easy meal :) Thanks for your awesome and appealing recipes - I'm a new follower but can't wait to try more of them!

This looks insanely delicious! I'm also pretty picky about Alfredo and do not understand how people can eat the jarred kind! Aahahaha! But I usually just cook down my heavy cream..add a bit of my pasta water after cooking pasta..just a tbls or 2 of butter ... salt/pepper .. parm ... and a pinch of nutmeg at the end...it's amazing! But I'm excited to try it made with the cream cheese...your dish looks amazing! I'm also definitely trying those yummy looking breadsticks you talked about! Thanks a bunch!

I was trying to find your email somewhere, but I couldn't so I will just post here...I made this recipe tonight and it was delicious. Love that alfredo sauce, yum! We are talking about National Pasta Month on our farm blog and was wondering if I could feature this recipe and link to it? You can email me at tessaatweckerlyfarmsdotcom. Thanks!

MaeSade...I have frozen the sauce before! I just throw it into a freezer bag and then double it up in another one. When thawing, I place the bag in a bowl of warm water to begin the thaw process, then our the semi-thawed sauce into a saucepan. Stir on low heat constantly until warmed through. I have used it up to a month later and it worked great!

I made this tonight and oh my word! It's so good! I think I added a little to much salt but I added more pepper to even it out a little bit. I've always bought jar alfredo because I never knew how to make homemade. This by far is the best tasting alfredo sauce I've ever had!! I will never buy it in the jar again! Thank you for sharing this recipe.

Your Alfredo is similar to Olive Garden, and I always make it this way...but when I put it in the oven the butter totally seperated. Does yours too? Letting it cool before I serve it...I hope it's good :)

These were amazing and I always make my own alfredo sauce, however I use 8 oz of cream cheese. I tried the 2 oz and it never combined with the butter. This might help those who have trouble with the sauce separating. You have to whisk until it's smooth. My son assembled the rolls and we all just devoured them. Thank you!!

This Alfredo sauce is amazing!!! My cream cheese never combined until I added the cream. Then, the consistency was perfect. The roll ups are baking now, but I couldn't stop tasting that sauce. Yum! I will never buy jarred again :) thanks!

Maybe you could take the time to review the recipe yourself and see what could be substituted to "cut the fat". Some peoples children only want to criticize others work & not put in themselves these days. What is this world coming to?

Jenn- I use what I have on hand, which is usually just the normal, grated parmesan cheese. Every once in a while I will get fancy and use fresh shredded, and it just adds a little extra flare. Good luck!

Caroline-What a great idea! I always think fresh is better, but frozen would work great. If you do use frozen, make sure to thaw and drain the vegetable before putting it into the rolls. Also, if you use fresh, I would cook the veggies to al-dente before putting them into the dish to ensure that they are cooked all the way through by the time the rolls are done. Let me know what you do!

Hi...I made this, but layered it out like reg. lasagna instead of rills. It was a big hit at my house...just perfect. My daughter is turning 14 and wants this for her birthday meal. Since she is having a slumber party and I have lots to do, I was wondering if I used the no boil lasagna noodles if it would work. Just putting it all together and popping it in the oven....any suggestions or remarks?

Lori...I think no boil lasagna noodles would work just fine. I use those in my regular lasagne almost always! It takes one step out of the process, and we all love that! I'll have to try laying this out flat instead of rolling, sounds like an equally fun way to eat it. Happy Birthday to your daughter!

I just made this this morning and its covered in the fridge waiting to be baked for dinner later. The homemade Alfredo sauce is absolutely amazing! I will always make my own from now on. Thanks for sharing the recipe!

This recipe is a keeper for sure! I made this for the guys working on our house last night, and they LOVED it!! One even asked for the recipe so his wife could make it! BTW, I definitely recommend making the alfredo from scratch, I think that made all the difference! I will never buy alfredo from the store again :) Thanks so much for this recipe, YUM!

Heidi-Great questions! I often make this while my kids are napping, or even in the morning and store it in the fridge all day. Remove it about 30 minutes prior to cooking to bring it to room temperature. Don't fuss too much though, they turn out great either way. If I am using the sauce as a leftover, I put it in/on the roll ups cold, it will heat in the oven!

Wow! I had saved this recipe a while back and decided to make it tonight. So delish! My family loved it!! It was actually fun to make the rolls. Thanks for the fabulous recipe! (I served with broccoli)

This sauce recipe has been known for over 20 years, I have this EXACT recipe in my Kraft cookbook , which is 30 years old. This is by no means an original way to make this sauce. That being said , I did try these roll ups, and they are quite delicious. If you want to reduce the fat , just google " Philadelphia fettacini sauce" , there are many variations posted to save fat and calories.

Use 1/3 fat cream cheese (brick), half and half instead of heavy cream, and sub half of the butter for olive oil. I make a light(er) version of my homemade Alfredo sauce, which is similar to the one posted here.

Use 1/3 fat cream cheese (brick), half and half instead of heavy cream, and sub half of the butter for olive oil. I make a light(er) version of my homemade Alfredo sauce, which is similar to the one posted here.

Use 1/3 fat cream cheese (brick), half and half instead of heavy cream, and sub half of the butter for olive oil. I make a light(er) version of my homemade Alfredo sauce, which is similar to the one posted here.

I cook breakfast and dinner for some of the nicest, most big-hearted police officers you'd ever want to meet and this, I believe, might just be their next dinner meal - with a big salad and garlic bread. Looks delicious!!! I know they will love it!!!

Just put this in the oven. Smells fantastic and the sauce is amazing! One way to lighten the sauce is to substitute evaporated milk for the heavy cream. You won't notice a difference, and it decreases the fat significantly. This works well in quiches, too.

Made these tonight - YUM! First alfredo sauce I've liked in a loooong time. Only used half the amount of garlic powder though - plenty garlicky for us. :) Used half and half light cream cheese, and 2% mozzarella cheese. Also, used 15 lasagna noodles, and the recipe stretched out nicely! About 300 calories a roll-up. A nice treat every now and then, without doing too much damage to the calorie count. :) Next time, plan to add some veggies tot he roll-ups, i.e sauteed spinach, mushrooms, etc. to kick up the nutrition without adding a lot of calories. THANKS for the recipe!

Someone asked me this question over the weekend and I must have really raised an eyebrow or something, because the person went on to Do You Know About Yacon Syrup? say she really just wanted to have the BEST wedding possible and how do you go about getting it?Someone asked me this question over the weekend and I must have really raised an eyebrow or something, because the person went on to say she really just wanted to have the BEST wedding possible and how do you go about getting it?

Definitely agree with the comment of doubling the Alfredo sauce. Luckily I saw that and thought I should do that since I love Alfredo sauce and if there's extra I can put it to use another day. Well after doubling the sauce I ran out of it when all was said and done. Also my roll ups didn't fit in a 9x9 pan.. I ended up using two dishes because I had an extra noodle (in case one broke while cooking) and I think I was adding a lot of chicken to my roll ups. This was also very time consuming but in the end it was totally worth it.

Made this tonight and it was fantastic! Minor changes: I did not put oregano in the alfredo sauce but did use the half and half and a dash of nutmeg. I also mixed all the chicken filing ingredients, with a half cup of sauce and only one cup of cheese, in the standing mixer and then spread it on the noodles, to make the assembly go a bit faster. Put more cheese on top and a bit of dried oregano for color. Only ended up needing 2 cups of mozz this way instead of 3. This was so delicious and it looked just like the picture!

This is the best recipe for Alfredo sauce! Super,super easy & super delicious! I have made this many times, my family loves it. I have to double the recipe so they can have more. I also substituted shrimp for the chicken one time, they gave it an 8 out the usual 10. Tonight my sone requested just the sauce over some pasta, just as delicious. Thank you, thank you for posting this recipe! Muah!